Pressure Cooker Lemon Turkey Meatball Soup

Name: Pressure Cooker Lemon Turkey Meatball Soup
Total time: 45 min
Yield: 8 serving(s)
Ingredients: Meatballs; 1 pound ground turkey; ⅓ cup panko bread crumbs; ¼ cup grated Parmesan cheese; 1 egg, lightly beaten; 2 tablespoons minced fresh parsley; ¾ teaspoon salt; ½ teaspoon garlic powder; ¼ teaspoon black pepper; ; Soup; 2 tablespoons olive oil, divided; 1 cup (½ inch) carrot pieces; 1 cup (½ inch) celery pieces; 1 cup minced onion; 3 packed cups kale; 1 (15 ounce) can cannellini beans, drained and rinsed; ½ teaspoon red pepper flakes; ¼ teaspoon ground black pepper, or more to taste; 6 cups chicken broth; 2 tablespoons lemon juice; 1 teaspoon lemon zest

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Pressure Cooker Lemon Turkey Meatball Soup

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The best part of this soup is the leftovers! Tender turkey meatballs and cannellini beans in a lemony broth make a hearty soup that is great for any night of the week. This riff on Italian wedding soup is sure to please the pickiest eaters. Sautéing provides extra flavor, but if you prefer to skip this step for a quicker meal, just add all the ingredients to the pot and cook 5 minutes instead of 3.

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Directions

Mealthy Tip

Use 85% lean ground turkey for moist and tender meatballs. If you prefer, you can substitute ¾ cup orzo pasta instead of using beans. Use a melon baller to scoop and make the meatballs an even size.

Serve with crusty garlic bread. Top with extra chopped parsley and/or grated Parmesan cheese.

Nutrition Facts

Per Serving: 309 calories; 16g fat; 20.6g carbohydrates; 23g protein; 90mg cholesterol; 1169mg sodium.

Full nutrition

Amount Per Serving
Calories 309		Calories from Fat 142
% Daily Value*
Total Fat 16g		24%
	Saturated Fat 4g	19%
	Trans Fat 0.2g
	Polyunsaturated Fat 3.4g
	Monounsaturated Fat 6.5g
Cholesterol 90mg		30%
Sodium 1169mg		49%
Total Carbohydrate 20.6g		7%
	Dietary Fiber 4g	17%
	Sugars 3.6g
Protein 23g

Vitamin A 172%		Vitamin C 40%
Calcium 12%		Iron 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Soups And Stews Cannellini Ground Turkey Turkey Kale Lunch Weeknight One Pot Or Pan Pressure Cooker Autumn Fall American Multipot Thanksgiving 8 Quart Pressure Cooker

Reviews

4.5out of 5 Stars

(6 Reviews)

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What others are saying

Sara Jones says:

This soup is fantastic! I didn’t have any kale so I used some of celery greens which added great flavor. The meatballs are so flavorful, I added a little extra garlic because you can never go wrong with more garlic!!

Mikila Zaorski says:

Turned out very delicious! I was afraid I’d made my meatballs too big and got paranoid about them not cooking all the way through, so I just cooked for 10 mins. Wasn’t a problem. My only issue was prep time. 30 minutes? Ha! Not for this one! Def over an hour for me. But I am no pro.

Antonia George says:

Delicious soup, flavorful, and great for fall. I used greens instead of kale, and I really loved the flavor it added. Served perfect with garlic bread on a cool fall evening!

Nathalie D says:

I used ground chicken to make the meatballs, nothing fancy about them. That was ok though because the lemon soup more than made up for it. Solid meatballs and a flavor packed soup is a winning combo. The best part, being able to cook everything in a single pot. The batch also makes a lot so you'll definitely have left overs if you're not feeding at least 4 adults.

Ivonne Norman says:

So while this dish was amazing 😊 I found it difficult to cook turkey meatballs in the MP as directed by this recipe. When I attempted to move meatballs to cook the other side, they stuck to the bottom of the pot and would at times, crumble apart. I’m going to make this again but this time I’m cooking the meatballs separately in the oven and add them in later.

Debbie Bullard says:

Uh, 3/4 of an egg? 3/4 of a 15 oz can of beans ( = 1/2 cup, 3/4 cup, what?)? Really? Very difficult for a novice cook to follow. I told my beginner level 12 yr old dtr to use 1 lb turkey, 1/3 cup crumbs, ONE egg, and a whole can of beans! And she made an excellent soup. Her confidence restored. The recipe is otherwise delish! And a keeper. *** and she has become a pressure cooker queen in the last year!!!